Use 9×9 inch square baking pan. Or, double the recipe and use 9×13 inch square pan.
Preheat oven to 350 degrees.
In a medium bowl, using electric mixer, beat eggs and sugars for about 5 minutes on high speed until light in color and creamy. Add oil, milk, and vanilla extract and continue beating for 2 more minutes.
In a separate bowl, combine flour, baking powder, salt, and cinnamon.
Add dry ingredients to wet ingredients and mix with a spoon or fork.
Fold in 2 cups of chopped apples and chopped pecans into the cake batter.
Grease a 9×9 square pan with butter, and pour the cake batter into the pan. It might look to you like you have too little batter – don’t worry, this cake rises a lot. Sprinkle the remaining 1 cup of chopped apples over the cake.
Combine white sugar and cinnamon in a separate bowl. Sprinkle sugar-cinnamon mixture over the cake.
Bake for 50 or 60 minutes or until the tooth pick inserted in the center of the cake comes out clean.